Braised Brisket with Prunes and Apricots
Tender brisket braised in red wine, prunes, carrots, and apricots.
Equipment
- food processor or blender
Ingredients
- ½ tsp. each kosher salt, black pepper, onion and garlic powders
- 1 tsp. each ground cumin and fresh thyme
- 3 lbs. beef brisket
- 1 lb. beef short ribs
- 2 tbsp. vegetable oil
- 6 cloves minced garlic
- 2 cups sliced onions
- 1 cup each sliced carrots and celery
- 1 cup tomato sauce
- 1 tsp. each ground cumin and fresh rosemary
- 1 cup red wine
- 2 cups chopped plum tomatoes
- 1 cup chicken stock
- ½ cup each dried apricots and prunes
Instructions
- Begin by preparing the brisket and short ribs. Preheat the oven to 325 degrees. Mix together the salt, pepper, cumin, thyme leaves, onion powder, and garlic powder.
- Dry the brisket and short ribs well and sprinkle it all over with the spices.
- On medium high heat, heat the oil in the Dutch oven and sear the brisket and ribs on all sides, in several batches. If the brisket is large, cut it in half. After it browns, remove it to a plate,
- Then, add the garlic, onions, carrots, and celery. Add the cumin, rosemary, and wine and simmer for three minutes. Add the meat back to the pot along with the tomatoes. Add enough chicken stock to come about halfway up the brisket. Cover the pot tightly and bake for three hours.
- After the three hours, remove the brisket from the pot, and put the vegetables in a food processor. Blend until smooth and then stir back into the liquid in the pot. Add the apricots and prunes to the pot. Cover and bake for thirty minutes more.
- Slice the brisket and short ribs and serve with the sauce and fruit.
Nutrition
Calories: 281kcal
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